Withdrawn 230mm Windmühlenmesser - Robert Herder K Chef & 180mm K5 "Large Chef"

[xsmx13]

I wanted to try these for the longest time after buying a paring knife at Bernal Cutlery a few years back along with what I'd heard about their grinds. I think the hype is real as these have nail flexing thinness behind the edge that you just don't see at this price point unless it's a Shindo. Unfortunately, the handle design doesn't work for me so they've sat without ever being used for some time (one day I'll learn that 98% of western handles aren't for me).

Asking $210.00 for the K Chef and $150.00 for the K5 or $325 for both CONUS

230mm Windmühlenmesser - Robert Herder stainless K Chef with plum wood handle.
Measurements: Listed as 230mm, but I measure about 228m x 49.5mm
Weight:194g
Steel: proprietary stainless @59-60hrc

"K5 Large Chef" though I'd call it a small chef
Measurements: 172m x 44mm
Weight:127g
Steel: proprietary stainless @59-60hrc

 

[xsmx13]

Bump $190 k chef, $130.00 k5, or $300.00 for both.

 

[blokey]

Those are good, I have a K6 and 1922 chef, great grind

 

[xsmx13]

Bump

 

[azn_knives_4l]

Any thoughts on the plum handle vs. POM? I'm interested in the K5.

 

[xsmx13]

I have only handled the plum and walnut versions, so I can't speak from experience. I'm guessing the pom version will be more handle heavy, but I can't speak to how that affects the balance of the knife.

 

[azn_knives_4l]

I have only handled the plum and walnut versions, so I can't speak from experience. I'm guessing the pom version will be more handle heavy, but I can't speak to how that affects the balance of the knife.

Thanks for that How is maintenance? I've searched here but the only post shows pretty negative sentiment about it. Registers to me as a non-issue with stainless but idk.

 

[xsmx13]

I'm afraid I can't speak from experience here either as these are new and unused. It's not listed, but my understanding is the steel is similar to AEB-L with a little more chromium for improved stain resistance. Give the composition and heat treat target of 60hrc, I'm guessing these will be fairly tough and low maintenance, which in my biased opinion would go well with the very thin grinds.

 

[Jovidah]

Plum feels more luxurious, POM is more practical.
Steel should be straightforward easy stuff, but on most of these the grind is good enough that it barely matters.
The main drawback in actual usage is food release was no bueno on mine due to the high degree of polish on the blades, yet I still quite like them regardless of the flaws.
The price is a steal, can't even buy them in Europe for those prices anymore.

 

[blokey]

The carbon steel they use is actually quite slow to patina so wouldn’t worry too much

 

[Jovidah]

Oh yeah. Not relevant to this thread but the steel they use on the carbon version is so nonreactive that at first I thought they accidentally gave me a stainless model.

 

[xsmx13]

Bump

 

[xsmx13]

Bump

 

[xsmx13]

K Chef sold